Other reaction-influencing factors include pH, temperature, oxygen content, and salt and sugar content. On the other hand, it is also reported that conditions for BAs formation are generally related to factors affecting the growth of microorganisms that have decarboxylating activity and initiate this reaction in enzymes. In addition, the concentration of amino acids may be changed by different pre-fermentation treatments such as clarification, crushing, or the duration of the maceration process.
Other factors may also play an important role in the final concentration of BAs in wine, for example, nitrogenous fertilization, geographic location of grape, its variety, climatic conditions during growth, or the level of maturation may cause changes in the amino acids profile in grapes. BAs can be present in the must, can be produced by yeast during malolactic fermentation, or originate from the action of bacteria involved in the fermentation process. Three possible origins of BAs in wine are reported. In fact, the content of BAs in wine could also impact on commercial import and export procedures. Īlcohol is an inhibitor of monomine oxidase, thus the monitoring and control of BAs in fermented beverages, including wine, is very important for the health of consumers. In addition, BAs produced through the decomposition of food, including cadaverine and putrescine, or during processing (e.g., tyramine) are reported to have the potential to cause illness, even in the absence of histamine. Moreover, some of the other BAs have been claimed to potentiate histamine food poisoning. Although all of these are of high importance when present in food, histamine is the main causative biogenic amine to induce food poisoning in the majority of reported cases. The most important BAs occurring in food and beverages are histamine, β-phenylethylamine, cadaverine, putrescine, tyramine, serotonine, tryptamine, spermine, and spermidine. The most common health effect of BAs is known as food poisoning and is implicated with different types of food products, mainly fish but also meat, cheese, and alcoholic beverages. As BAs are stable compounds, once formed they are difficult to eliminate. BAs also have some beneficial contributions reported to be important to the taste of food.īiogenic amines are mainly produced by microbial decarboxylation of some amino acids, but also volatile amines can be formed by amination and transamination of aldehydes and ketones. BAs can influence the important physiological processes/functions in an organism, but the amount required is limited, thus, excess concentrations taken via food ingestion are reported to cause toxicological effects to the organisms. Although there is not a threshold for these biomolecules in European legislation (except for histamine in fish and its products), many scientists are currently researching this area. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.īiogenic amines (BAs) are compounds which are naturally synthesized in microorganisms, animals, and plants and may be generally considered as a food hazard.
Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. The most abundant BAs in the analysed wines were histamine and putrescine. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions.